In a 4-quart pot: Simmer: 3 Ibs. VEAL BONES
2 qts. WATER 2 Tbs. SALT, for 1 hour with cover on. Add: 3 CARROTS, peeled and cut in three pieces
1 small TURNIP, peeled and cut in chunks 6 to 8 SCALLIONS, cut in large pieces 1 cup FRESH or FROZEN STRING BEANS 1 cup TOMATOES, cut in quarters 1/2 tsp. BLACK PEPPER. Simmer for about 1 hour or until vegetables are tender. Remove the veal bones. Put the vegetables through a sieve or vegetable mill to make a puree. Serve thick and hot from a soup tureen into soup bowls with or without crackers.
In a 4-quart pot:
Simmer: 3 Ibs. VEAL BONES
2 qts. WATER 2 Tbs. SALT, for 1 hour with cover on.
Add: 3 CARROTS, peeled and cut in three pieces
1 small TURNIP, peeled and cut in chunks 6 to 8 SCALLIONS, cut in large pieces 1 cup FRESH or FROZEN STRING BEANS 1 cup TOMATOES, cut in quarters 1/2 tsp. BLACK PEPPER.
Simmer for about 1 hour or until vegetables are tender.
Remove the veal bones.
Put the vegetables through a sieve or vegetable mill to make a puree.
Serve thick and hot from a soup tureen into soup bowls with or without crackers.